Tuesday, July 5, 2011

Portuguese Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)

I look out my window as I write this entry and watch the rain splashing against the glass...sigh..summer is really over and the rainy season has come. I was born and bred here in the tropics and being the true island girl that I am, the rain is making me feel lethargic and out of sorts. There are days I just want to burrow under my blanket and stay home, but alas, there is work to do so I grudgingly get up, prepare for work and brave the elements . Hmm...this kind of weather is making me crave for my favorite Tuyo and Daing (Dried Salty Fish) with tomatoes--yum! One of my favorite Daing variant is Labahita or Salt Cod in English. And I was pleasantly surprised that one of my favorite dishes Bacalao ala Vizcaina can be made with the humble Daing na Labahita!

But I was also wondering if that was the only dish that can be made with Labahita and a Portuguese friend recommended this Bacalhau dish that didn't have tomato sauce. The original recipe was baked with the potato on the bottom and the bacalhau on top but I chose to bake it in a pie pan with the bacalhau on the bottom and the potatoes on top.

Bacalhau à Gomes de Sá

Salt Cod 200 grams
Olive Oil 6 tablespoons
White Onions, peeled, minced roughly 2 pieces
Garlic, peeled, crushed and minced 4 cloves
Potatoes, boiled, cooled, peeled and sliced into 1/4 inch disks 4 pieces
Pinch of Nutmeg
White Pepper, to taste
Eggs, hardboiled 2 pieces
Olives for garnish

Rinse salt cod in water and place in a glass container, with enough water to cover and refrigerate for 24 hours, changing the water several times. Boil for 7-10 minutes and flake removing the skin and bones. Set aside.

Saute onions in half of the olive oil until translucent and fragrant. Add the garlic and cook for another minute. Combine the flaked salt cod with cooked onion-garlic mixture, season with the nutmeg and white pepper. Pack the mixture on the bottom of a pie pan generously greased with olive oil. Layer the sliced cooked potato on top (slices may overlap) and bake in a preheated 400 degrees farenheit oven for 30 minutes. Garnish with sliced hard-boiled eggs and olives.

I would have to say I still like Bacalao ala Vizcaina better than this dish but I am also glad I have another fancy dish I can make with my Daing na Labahita. Oh and I ate this with steamed rice, delicious!


Suzler said...

That looks like wonderful comfort food. The perfect food substitute for burrowing under a blanket. :)

Indie.Tea said...

The egg-potato casserole looks really good--- very hearty and comforting for the rainy wintry weather.
Its funny - its getting really warm and sunny here. How odd to think that our weather is the opposite of yours, at exactly the same time.

Kitchen Belleicious said...

so funny, i recently saw a recipe for salt cod and I though humm.... are they sure it works but seeing yours i know it does! This looks incredible. Love the pairing with the fish and potatoes- a twist on fish and chips!

Joy said...

That looks great

Anna and Liz Recipes said...

This looks wonderful! and Tasty too! And love the pairing with the potatoes too!

Anna and Liz Recipes said...

This looks amazing ! and I love the pairing with the potatoes as well!

Kris Ngoei said...

I always like Portugese Baked Chickens, and now I know there are also very delicious Portugese Salt Cod.. Something to look forward to in rainy season :-)

Wok with Ray said...

Oh my, that looks really delicious with those boiled eggs toppings make it even better. You plating is gorgeous. Thank you for sharing! :)